The judging for the world's best cheese has begun in Wisconsin.
Entries in the 2014 World Championship Cheese Contest reached a new record this year, growing five percent to more than 2,600 entries from 22 nations around the world.
The Wisconsin Cheese Makers Association is the host of the competition, held every two years.
In 2012, the winner was the Dutch Vermeer, a low-fat Gouda-style cheese. It was later auctioned off for $8,400, or $350 per pound. The money goes toward helping cheese makers develop their technical and management skills and provide scholarships for the next generation of cheese producers.
Judges from all over the world work in twos to sniff, taste and examine all the entries. The top three scoring entries in each class will earn gold, silver and bronze medals, respectively.